What are you baking this week?
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
Re: What are you baking this week?
Looks very good, Suffs. I presume those ridges mean you've got a proper banneton? I'm toying with getting one.
I was going to ask how you masked off the leaf-shaped bits, but then realised that the same thing happened to me last week, where in a batch of slashed rolls the slashes opened out completely flat, where usually they make an exaggerated valley of crustiness. Probably a hydration issue.
I was going to ask how you masked off the leaf-shaped bits, but then realised that the same thing happened to me last week, where in a batch of slashed rolls the slashes opened out completely flat, where usually they make an exaggerated valley of crustiness. Probably a hydration issue.
Re: What are you baking this week?
Yes, I treated myself to a banetton. This was the first time of using. It does make a difference . As for the slashes, it was also the first time I used a proper lame ... perhaps I need to be braver and slash more deeply?
In the method I used the loaf is baked in a Dutch oven, so that may also have an effect perhaps? We keep learning ..........
In the method I used the loaf is baked in a Dutch oven, so that may also have an effect perhaps? We keep learning ..........
Re: What are you baking this week?
If by a proper lame, you mean one of those handles that holds an old fashioned razor blade, I had one of those, and didn't get on with it, ended up using just a razor blade, but still didn't master the knack. I now use a tiny knife I got in a garnishing kit, and find if I make a confident slash, it cuts deeply: if I am the slightest bit hesitant it all puckers up...
Re: What are you baking this week?
I got one of these https://www.ebay.co.uk/itm/Bakers-Lame- ... SwnqxfJ9oA .... some I'd seen had a way of fitting the blade that meant it was curved ... I thought this seemed preferable, (and it came with a safety cover for the blade). I'd tried with sharp knives, serrated knives, a Stanley knife and scalpels, but this lame was a definite improvement. I think I just need to slash with a bit more welly
Re: What are you baking this week?
Ha, that's a vicious looking implement! This is what I got, many years ago...
https://www.thebertinetkitchen.com/product/lame/
EDIT: ...and it's puckering up in the picture!!!! Not a very good ad!!!!
EDIT 2: My little garnishing knife...
https://www.thebertinetkitchen.com/product/lame/
EDIT: ...and it's puckering up in the picture!!!! Not a very good ad!!!!
EDIT 2: My little garnishing knife...
Re: What are you baking this week?
I remember seeing a video where the blade is held at an angle, so not vertically. There's a video here concluding with "practise makes perfect".
https://artisanbreadinfive.com/2015/08/ ... ugh-video/
Can you do a test with each slash st a different angle, length and depth and see which you prefer?
I used to like pulling the crispy "mountains" off but it doesn't half make for a mouse-eaten loaf
https://artisanbreadinfive.com/2015/08/ ... ugh-video/
Can you do a test with each slash st a different angle, length and depth and see which you prefer?
I used to like pulling the crispy "mountains" off but it doesn't half make for a mouse-eaten loaf
- karadekoolaid
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Re: What are you baking this week?
I´m not a good baker, nor am I very adept at sweets, but I was very happy with this.
Pecan and salted caramel pie with chocolate chips. It is utterly delicious and extremely filling, but who cares?
Pecan and salted caramel pie with chocolate chips. It is utterly delicious and extremely filling, but who cares?
- Earthmaiden
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Re: What are you baking this week?
Pecan pie is one of my favourites and with salted caramel must be something very special. Does it need chocolate as well? .
- karadekoolaid
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Re: What are you baking this week?
Does it need chocolate as well?
Probably not, EM, but the recipe said put some chocolate chips in, so I did.
I´d normally cut a pie like that into 4 pieces, but this one is so unbelievably rich (AND decadent, Amy) that I´m going to have to reduce the rations!
- halfateabag
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Re: What are you baking this week?
Oven is going on tomorrow, will be baking...tomato tart (via Mamta's daughter, can't remember her name!) tato wedges, a baked beetroot for another day, I do it with lime and chilli.
A baked Camembert for fiends coming over for lunch. A chicken and mushroom pie, puff pastry top will be cooked separately, it stays crispier.
A baked Camembert for fiends coming over for lunch. A chicken and mushroom pie, puff pastry top will be cooked separately, it stays crispier.
- karadekoolaid
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Re: What are you baking this week?
If anyone wants to have a go, here´s the link:
https://www.womansday.com/food-recipes/food-drinks/recipes/a60505/salted-caramel-pecan-and-chocolate-pie-recipe/
BTW: I only had a packet of pecans, and had to supplement the quantities with walnuts. Worked just fine.
https://www.womansday.com/food-recipes/food-drinks/recipes/a60505/salted-caramel-pecan-and-chocolate-pie-recipe/
BTW: I only had a packet of pecans, and had to supplement the quantities with walnuts. Worked just fine.
Re: What are you baking this week?
thanks, i'm assuming corn syrup can be sub'd with the usual golden syrup. i think i know what's going on next week's food order.
- Earthmaiden
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Re: What are you baking this week?
My pecan pie recipe (which isn't really like this one at all as it uses eggs) uses golden syrup. Just saying because I think it would work fine.
- slimpersoninside
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Re: What are you baking this week?
I would love to give that pecan pie a whirl but I know it wouldn't get eaten in this house.
I have a coconut and (glacè) cherry cake cooling. It's the first cake I've made for ages, not sure why as we love a bit of home baked cake.
I have a coconut and (glacè) cherry cake cooling. It's the first cake I've made for ages, not sure why as we love a bit of home baked cake.
- karadekoolaid
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Re: What are you baking this week?
I used golden syrup rather than corn syrup. Firstly, because I actually made some golden syrup from scratch (not available here - and I´m still in lockdown) and secondly because corn syrup is unbelievably expensive.
I´m thinking of sticky toffee pudding next week...
I´m thinking of sticky toffee pudding next week...
Re: What are you baking this week?
karadekoolaid wrote:I actually made some golden syrup from scratch
Maybe you've already posted elsewhere, but how did you do that as a matter of interest?
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